If you love prime rib, just wait until you try this sous vide prime rib roast. This recipe combines prime rib with simple seasonings to make a perfectly cooked, tender, juicy roast that will leave you and your family fighting for the last bite. Oh, and don't get me started on the prime rib au jus. It's out of this world delicious!
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The Best Way To Cook Prime Rib
Let's be honest, making prime rib is harder than it looks. The oven tends to dry it out and if you grill it, you have to stand by the grill the entire time it's cooking. That's why this sous vide cooking method is so great!
It takes seasoned prime rib and cooks it low and slow in the sous vide machine, then it's quickly seared to lock in those juices. The prime rib turns out so tender and juicy. All that's missing is the savory au jus sauce, and you're good to go!
While you're waiting for the roast to finish up, you can make these red skin mashed potatoes for the ultimate meat and potatoes dinner!
- Prime rib- about 2-3 lbs, depending on how many servings you want. I typically go with half-pound servings.
- Salt and pepper- to add flavor.
- Olive oil- any oil will work.
- Italian seasoning- for seasoning the beef.
- Butter- for searing the beef.
- Beef stock, red wine, Worcestershire sauce- to make the delicious au jus.
How To Make Sous Vide Prime Rib
Step 1: First things first, season the prime rib with olive oil, salt, and pepper. Then, place the prime rib in your sous vide bag and remove the air with a vacuum sealer. Fully submerge the entire roast in the sous vide bath and let it sous vide for 12 hours at 132°F.
Step 2: When the time is up, remove the bag from the water bath and place the roast on a paper towel-lined plate. Pat dry the roast with kitchen towels, then season it with Italian seasoning. Melt the butter in a skillet set over medium heat and sear the filet on all sides for a few minutes until golden brown. Remove it from the heat to rest.
Step 3: While the roast is resting, add the beef broth, red wine, and Worcestershire sauce in the same skillet to make the au jus. Let this mixture cook for about 5 minutes until it thickens. Finally, slice your prime rib into ½-inch thick slices and serve your sliced prime rib with the gravy. Enjoy!
Storage and Reheating Instructions
If you end up with any leftovers, you can store the meat in an airtight container in the fridge for 3-4 days. To keep it for longer, you can freeze the roast in an airtight container or freezer-safe bag with all of the air squeezed out for about 2-3 months.
I've found the best way to reheat prime rib without drying it out is in the oven. So, to reheat your roast, just transfer it to a baking dish with a wire rack on top so it cooks evenly. Then you'll want to reheat it at 300°F for about 20-25 minutes or until it's warmed through.
Frequently Asked Questions
HOW LONG DOES IT TAKE TO SOUS VIDE A PRIME RIB?
The exact time for sous vide cooking prime rib will depend on the thickness of the roast and your preferred level of doneness. Ideally, about 10-12 hours at 132°F should make for a tender roast that is cooked medium rare. If you like your meat on the rare side, cook it for around 8-10 hours.
CAN YOU OVERCOOK PRIME RIB IN A SOUS VIDE?
Technically, yes. While the sous vide method does make cooking sous vide meat way easier and less likely to be overcooked, it's not entirely foolproof. So, my recommendation is that you set a timer to avoid overcooking it, but know that a few extra minutes won't make a big difference.
HOW LONG IS TOO LONG SOUS VIDE PRIME RIB?
The exact length of time to sous vide prime rib will depend on the thickness of the roast and your preferred level of doneness. You won't want to cook it for more than 12 hours, or the meat will be too well done.
More Sous Vide Recipes
- Sous vide ribs
- Sous vide beef tenderloin
- Sous vide filet mignon
- Sous vide ribeye
- Sous vide chuck roast
- 1 Prime Rib (2-3 lbs)
- salt and pepper
- 2 tbsp. olive oil
- 4 tbsp. Italian seasoning
- 4 tbsp. butter
- 1 cup beef stock
- ½ cup red wine
- 1 tbsp. Worcestershire sauce
- Season the prime rib with olive oil, salt, and pepper.
- Place the Prime rib in a plastic bag and remove the air with a vacuum sealer.
- Fully submerge the bag in the water and sous vide for 12 hours at 132°F.
- Remove from the bag and place on a separate plate. Pat it dry with kitchen towels. Season with Italian seasoning.
- In a skillet over medium heat, melt the butter and sear filet on all sides until golden brown, just a couple of minutes per side.
- In the same skillet, add the beef stock, red wine, and Worcestershire sauce, and let it cook until it thickens for about 5 minutes.
- Serve the prime rib with the gravy.
Amount Per Serving: Calories: 259Total Fat: 23gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 59mgSodium: 78mgCarbohydrates: 0.33gFiber: 0gSugar: 0.25gProtein: 13g